Process–function assessment of gum Arabic impact on the structural and emulsifying properties of soybean protein isolate microgels

Journal of Food Measurement & Characterization 2026

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Authors: Yulin Xie, Muhammad Ishfaq

DOI: 10.1007/s11694-026-04143-x

Cited by: 0

References: 59

Fields of Study & Subjects

Proteins in Food Systems Pickering emulsions and particle stabilization Microencapsulation and Drying Processes

References 59